Description
A bright and creamy Lemon Pesto Rigatoni featuring fresh basil, toasted pine nuts, and zesty lemon infused into a smooth pesto sauce. This comforting pasta dish is topped with luscious burrata cheese and roasted pine nuts for added texture and flavor, making it perfect for a quick yet elegant meal.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Pesto Sauce
- 1 cup fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1/4 cup Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- 1 garlic clove
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
Toppings & Garnish
- 1 ball burrata cheese
- Salt and pepper, to taste
- Fresh basil leaves for garnish
- Additional roasted pine nuts for garnish
- Olive oil drizzle
Instructions
- Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until al dente, usually about 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
- Prepare the Lemon Pesto: While the pasta cooks, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic clove, lemon zest, lemon juice, and extra virgin olive oil in a food processor or blender. Blend until smooth, adding reserved pasta water gradually to create a creamy, spreadable consistency.
- Toss Pasta with Pesto: Add the cooked rigatoni to the pesto sauce and toss well to coat all the pasta evenly. Add additional reserved pasta water if needed to loosen the sauce and ensure everything is well combined.
- Assemble and Serve: Divide the pesto-coated rigatoni into serving bowls. Top each portion with torn pieces of creamy burrata cheese.
- Garnish: Sprinkle roasted pine nuts and fresh basil leaves on top. Drizzle with a little extra virgin olive oil and season with salt and freshly ground pepper to taste.
- Enjoy: Serve immediately while the pasta is warm for the best flavor and texture experience.
Notes
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant to enhance their flavor.
- If you don’t have burrata, fresh mozzarella can be used as a substitute.
- You can prepare the pesto ahead of time and store it in the refrigerator for up to 1 day.
- Adjust the lemon juice and zest according to your taste preference for more or less brightness.
- Reserve pasta water is key to achieving the perfect pesto sauce consistency, so don’t skip it.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
